Garlic Lemon Kale Salad

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

This salad adds a delicious garlic lemon pepper dressing that perfectly compliments a bed of fresh kale, white beans and baby carrots, while also providing a number of nutritional benefits including lots of protein. Enjoy!

INGREDIENTS

For the Salad

5 oz package of baby kale (spinach will work if you don’t like kale)

1 can organic white northern beans, drained and rinsed

1 heaping cup baby carrots, shredded or grated (160 g, 5.6 oz)

For the Dressing

3 tablespoons roasted creamy almond butter (Makes 1/2 cup)

1 1/2 tablespoons fresh lemon juice

2 teaspoons pure maple syrup

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

3 tablespoons water

1/4-1/2 teaspoon fine sea salt, to desired taste

DIRECTIONS

In a large bowl, add all of the prepared salad ingredients and toss well.

In a smaller bowl or cup, add the dressing ingredients and whisk well with a fork.